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Belgian Tuile Cookies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.3075
Energy (kCal)1182.0168
Carbohydrates (g)143.737
Total fats (g)59.2915
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F Grease cookie sheets; set aside. | 2. Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and salt. Gradually add flour. Beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula. | 3. Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute. Working quickly, while cookies are still hot, drape cookies over rolling pin or bottle so both sides hang down and form saddle shape; cool completely. | 4. Melt chocolate in small heavy saucepan over low heat, stirring constantly. | 5. Tilt saucepan to pool chocolate at one end; dip edge of each cookie, turning slowly so entire edge is tinged with chocolate. | 6. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set. Store tightly covered at room temperature. Do not freeze. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup softened 684.0 31.428 21.372 57.6
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    egg white 1 17.16 0.2409 3.597 0.0561
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    salt 1/4 teaspoon - - - -
    purpose flour 1/2 cup - - - -
    chocolate 4 ounces bittersweet chopped semi-sweet 65.7708 10.7388 2.336 1.6329

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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